Forcemeat Balls, 2
From Cookery for every household, 1914
Serves 1
These may also be fried in a little butter.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 498. The excerpt below is the record exactly as published.
£ tea-sp. mixed herbs. A little grated lemon rind. Pepper. Salt. Enough egg to bind. A little flour. 1288. Forcemeat Balls, 1 bread- Chop the suet very finely and put it in a basin with the bread-crumbs, and parsley finely chopped. Add the herbs finely powdered, grated lemon rind, pepper and salt, and mix all together with the tips of the fingers. Beat up one egg, or one yolk of egg with a little milk, and add enough of this to bind all together. Form into small balls with a little flour, and poach them in boiling salted water for 10 minutes, or they may be dipped in beaten egg, and baked or fried in butter until a golden brown. Note. — A piece of butter the size of a walnut may be used instead of the suet — it will require to be rubbed into the bread-crumbs. 4 table-sps. cooked meat 4 table-sps. breadcrumbs \ tea-sp. mixed herbs. 1 tea-sp. choppcdparsley dessert- sp. melted butter. 1 yolk of egg. Seasoning. A little flour 1289. Forcemeat Balls, 2 1 Chop the meat very finely, and mix it with the other dry ingredients, seasoning to taste. Add the melted butter, and bind all together with the yolk of an egg. Form into small balls, using a little flour to make them dry. Throw them into a little boiling water or stock, and boil them slowly for 10 minutes. Drain and serve in soup or as directed.- If preferred, the balls may be fried in a little butter. 1290. Forcemeat Balls, 3 | lb. sausage meat. [ 1 yolk of egg. 2 oz. bread. | Seasoning. A little flour. Soak the bread in cold water, squeeze it dry, and add it to the sausage meat. Add more seasoning if necessary and bind all together with yolk of egg. Form the mixture into small balls the size of a marble, coating them with flour. Throw them into boiling stock or salted water, boil for 10 minutes and drain. Or. if preferred, fry them until brown in a little butter or dripping. 1291. Liver Balls for Soup 3 oz. chicken fivers. 1 tea-sp. chopped parsley
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